Prep 30 mins
Cook 30 mins
Adapted from Epicurious. The original recipe calls for 1/4 cup heavy cream but I leave it out. Also: I use dry/cooking sherry instead of Sercial Madeira, vacuum packed roasted and peeled chestnuts available at the Korean grocery store, and vegetable broth instead of the chicken broth in the original.
- 3 tablespoons unsalted butter
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup carrot, finely chopped
- 1⁄2 cup onion, finely chopped
- 3 parsley sprigs, flat-leaf
- 2 whole cloves
- 1 bay leaf
- 6 cups low sodium vegetable broth
- 3 cups whole chestnuts, crumbled (peeled and cooked, either from a jar or vacuum packed)
- 1⁄4 cup sherry wine, dry
- 1⁄4 teaspoon black pepper
- Melt butter in a 3-quart heavy saucepan over low heat.
- Stir in celery, carrot, and onion.
- Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables on low heat 15 minutes (to soften).
- Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil.
- Reduce heat and simmer, covered, 20 minutes.
- Add chestnuts and Madeira and simmer, covered, 3 minutes.
- Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan.
- Add pepper and salt to taste and reheat soup over moderate heat, stirring occasionally.
- Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.